Mastering the Art of Smoked Turkey Legs on the Grill

Giant, juicy smoked turkey legs are a beloved staple at theme parks, fairs, and bbq joints. With their tender meat, crispy skin, and mouthwatering smoky flavor, these turkey legs have reached legendary status But did you know you can easily replicate them at home on your own grill or smoker?

With just a few simple steps, you’ll be on your way to turning out perfect smoked turkey legs off your very own backyard grill. Let’s dive into the process and tips for grilling up these irresistible crowd-pleasers.

Choosing Your Turkey Legs

The first step is getting your hands on some quality turkey legs. For authentic, theme park-style legs, look for tom turkey legs which are larger and meatier. Hen turkey legs are smaller and easier to find at the grocery store, but lack the heft of tom legs.

If you can get tom turkey legs from a butcher or specialty grocer, go for 2-3 pounds each. For hen legs from the grocery store, aim for 3⁄4 to 1 pound per leg. The recipe can work for either, just adjust cook times as needed.

Brining is Key

To get that signature juicy texture and pink tint that makes smoked turkey legs so iconic, you need to brine them first. Dissolve 1⁄4 cup brown sugar, 1 Tbsp kosher salt, 1 Tbsp whole peppercorns, and 1 tsp pink curing salt in 4 cups cool water. Submerge the legs in this wet brine for 24 hours.

The salt and sugar will tenderize the meat and ensure consistently moist and seasoned results. The curing salt is what gives that pretty pink “ham” color while also enhancing flavor.

Prep Your Legs for the Grill

After a full day of brining, take the turkey legs out and rinse them off. Pat them completely dry. At this point, you can opt to rub them with a spice blend for extra flavor. A smoked turkey rub or regular poultry seasoning works great.

Make sure your grill is preheated to around 250°F and set up for indirect smoking. If using charcoal, bank the coals on either side. For gas, turn off the burner(s) in the center. You’ll want to cook the legs offset from any direct heat source.

Smoking Time

Place the legs on the grill grates away from any direct heat. Close the lid and let that lovely smoked turkey aroma develop. Plan on around 1 1⁄2 to 2 hours of total smoking time. The target internal temperature you’re looking for is 175°F.

Use an instant-read thermometer to monitor the temp. Tom turkey legs will likely need the full 2 hour smoked time. Smaller hen legs may only take 1 – 1 1⁄2 hours.

Let the legs rest for 5-10 minutes before serving. Then dig into these smoked beauties! Tearing into tender, juicy meat right off the bone is bbq heaven.

Handy Tips for Smoked Turkey Perfection

Follow these tips and tricks for your best smoked turkey legs ever off the grill:

• For extra flavor, try using fruit wood like apple or cherry for smoking.

• If the skin starts browning too fast, tent foil loosely over the legs.

• Let legs cool slightly before eating so they aren’t scalding hot inside.

• Go all out with bbq sides like cornbread, slaw, baked beans and potato salad.

• Use reserved brine to make a smoked turkey stock for soups or gravy later.

• Love dark meat? Smoked turkey drums and thighs are just as delish.

• Brush with bbq sauce during last 30 minutes for a sticky, saucy finish.

• For Crispy skin, brush with oil then crank heat at end to crisp up.

Get Creative with Flavors

The basic brined and smoked turkey leg is a perfect canvas for creative flavors. Try rubbing different spice blends like:

• Mexican – cumin, chili powder, garlic, cayenne

• Italian – rosemary, oregano, fennel, paprika

• Moroccan – cumin, cinnamon, coriander, cayenne

• Greek – oregano, lemon, thyme, garlic

• BBQ – brown sugar, paprika, garlic and onion powder

Use your imagination to globally inspire your next turkey leg flavors!

Next Level Carving for Presentation

For an impressive presentation, try carving the finished smoked turkey legs before serving. Here are easy carving tips:

• Let legs cool until easily handled. Use disposable gloves.

• Carefully slice down length of leg along bone to remove meat.

• Keep slices attached at top for dramatic effect.

• Arrange artfully on a platter with colorful garnishes.

• Provide bbq sauce for dipping sliced meat.

Your expertly carved smoked turkey legs will look worthy of a magazine shoot!

Satisfy That Carnivorous Craving

There’s no denying the primal satisfaction of tearing into a massive smoked turkey leg. The tender, juicy meat and smoky char they deliver is a carnivore’s delight.

Hopefully these tips will help you successfully grill up this bbq classic in your own backyard. Get ready for major compliments anytime you bust out these meaty beauties!